Hey everyone! Today I’m going to show you2 really quick and easy tricks for turning an unhealthy cake from a box, into one thathas half as much fat, sugar, and calories and instead offers a great source of protein,fiber, and a variety of vitamins and minerals – all of which are very important for losingfat.
Feel assured, these tricks are FITera approved! – healthy and effective for fat loss – quick and easy to make- no expensive or hard to find ingredients – and absolutely delicious Seriously, you won’t even be able to tell the difference between the original cakeand this new, much healthier version – you will love it! We had a lady we were workingwith who was a total cake-o-holic, she had a serious sweet tooth, so when she continuallytried staying away from sweets she eventually gave up…so we simply showed her how to makesimple modifications to the foods she loved and in no time, she was 85 lbs thinner andloving life.
Okay, this first trick: instead of using theentire box of cake mix, we’re going to split it in half and save the second half for nexttime.
Normally this box offers 16 oz.
of cake mix… but we’re only going to use half,8 oz, which is 1 cup.
Now, we’re going to replace the missing8 oz of cake mix with that same amount of protein powder.
I’m using vanilla whey,BTW, but you could also use eggwhite or whatever your preference.
So, with this 8 oz of cakemix, we’re combining 8 oz of protein powder.
This will save you 20 grams of sugar per servingand offer a really good source of protein which, helps you stay full longer, stabilizesyour blood sugar, and improves your metabolism.
The 2nd trick is using one 15 oz can of pumpkinpuree instead of the 7 tbsp of butter the recipe calls for here on the back of the box.
This will save you more than 700 calories, 80 grams of fat, AND there are all sorts ofhealth benefits of pumpkin, including a variety of vitamins and miners, and fiber, which alsohelps you stay full and energized much longer….
AND it really makes the cake moist – it’snot at all dry like most healthier versions of baked foods.
Now, this recipe alsocalls for ½ cup of water, which is obviously no problem, so no adjustment necessary there…and then 3 whole eggs.
I like to use one whole egg and then 3 eggwhites instead of 3 eggs,to decrease the amount of fat and calories per serving, but eggs do have nutritionalvalue, so it’s okay if you use all 3 eggs or a ratio of 2 eggs and 2 eggwhites, forexample.
Simply mix all of the ingredients together and pour the mixture into a cake pan or even better,muffins tins so that you have it already portioned out for you – which makes sticking to yourhealthy eating plan much easier.
A slice of this high-protein pumpkin cake only has 3 grams of fat, 8 grams of sugar,just 125 calories, and it has 3 grams of fiber and 10 grams of protein – both of whichare absolutely critical for losing fat!.
…by simply using ½ the amount of cake mix,omitting the butter, and instead using protein powder and pumpkin puree.
And this is the key to healthy, long-term fat loss – striking a balance between effective,so you get the results you want, with delicious foods that you love, so it’s realistic thatyou stick with it.
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